Preheat your oven 325˚ and prepare a cupcake pan by placing paper liners in each spot and set aside.
In a medium mixing bowl, whisk together the flour, sugar, baking powder and salt.
In another mixing bowl whisk together the lemon juice, yogurt, vanilla extract and egg yolks.
In the bowl of an electric mixer whisk the cream of tarter and egg whites together on high until stiff peaks form.
Mix together the flour mixture and the egg yolk mixture and stir until smooth and homogenous.
Fold in the egg whites until no more white remains.
Scoop batter into prepared cupcake pan, I like 3 tablespoons per cupcake (yes I have a scoop!).
Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
Cool completely on a wire rack. TO MAKE THE FROSTING
Place the bowl of an electric mixer over a pan of boiling water, add the eggs and sugar and whisk until the sugar is dissolved. Test this by rubbing a little of the mixture between your fingers, it should be smooth and no granules.
Place the bowl on the stand and attach the whisk.
Whisk on high for 10 minutes.
Add the melted white chocolate and whisk to combine.
Add the butter a couple tablespoons at a time until its all in there.
Pour in the rose water, taste and add more if desired.
Frost cupcakes and enjoy!
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2015/05/lemon-rose-scented-cupcakes/